Classic method to prepare marron glacé at home, a recipe based on large chestnuts called marroni and with a few additional ingredients, including water and granulated sugar.
Necessary ingredients
- 800 grams of chestnuts
- 1 liter and 250 ml of water
- 1.4 kg of granulated sugar
- icing sugar
Preparation of Marron glacè at home
Make a small incision on each chestnut that includes the entire circumference, then immerse everything in a pot full of water for a whole night, so that you can easily remove the peel and skin.
The following day, put the pot with the chestnuts on the fire and bring the water to a boil, leaving to cook for two minutes counted since the boil has started again.
Once this is done, after having drained the chestnuts, remove the peel and skin gently to avoid breaking the chestnuts.
If it is not possible to completely remove the skin, place the chestnut in question in a saucepan with clean water, not therefore the one already used previously, to bring to a boil and boil for some to facilitate detachment.
After this step, group all the chestnuts and arrange them in a basket to steam them, making them boil for about ten minutes and waiting for them to become soft enough to be pierced with a toothpick.
Remove the chestnuts from the basket and pass them in cold water to stop cooking.
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Now proceed with the preparation of the syrup, dissolving 900 grams of sugar in a liter of water, placed in a pot on the stove.
Once the liquid has started to boil, place the chestnuts in the basket and cook for 4 minutes on medium heat, avoiding that the boil becomes too violent and causes the chestnuts to break.
Dip the chestnuts in the still hot syrup and allow them to cool naturally for 24 hours, repeating this operation together with the previous one for three consecutive days, interposing an interval of twenty four hours.
On the second and third day it will be necessary to add about 500 grams of sugar and a quarter of a liter of water, to restore the correct level of the syrup which must always be sufficient to completely cover the chestnuts.
After the third day, remove the chestnuts from the liquid and dry them on a sheet of parchment paper.
In a bowl mix three tablespoons of icing sugar with two tablespoons of the chestnut syrup previously obtained, then turn well and, using a brush, distribute the preparation on the chestnuts in order to make them more shiny and with a sweeter flavor.
Homemade marron glaces can be stored for a few days in a tin box that closes well.
